Chestnut Crackers

An easy tasty gluten free, high protein biscuit.

Lovely with cheese or as a snack on their own.

2 tablespoons coconut oil melted

1 tsp sea salt

125g ground almonds

415g (1 x can) of Merchant Gourmet chestnut puree (Sainsbury’s, Waitrose)

60 g of flax seed or mixed seeds

1 tsp cumin powder

1 tsp caraway seeds

½ tsp cumin seeds

Black pepper

 

  • Mix everything together in a food processor, then spread the paste onto a grease proof lined oven tray (10 x 14 “/25cm x 35cm) using a spatula, right to the edges, as thin as possible.

  • Bake at 190 C for however long to make brown and ‘toasty’, check them after 15 minutes and score them into cracker sizes with a knife, leave for about 10 minutes and turn them over if you would like them extra crunchy.

  • Store in an airtight container in fridge to keep crispy.

  • Enjoy with cheese / hummus / dips / avocado as a snack or a portable mini meal.

     

 
     


© Ruth Pretty 2011